Part of HuffPost Food & Drink. Riccardo Camanini's take on the classic Cacio e pepe serves the pasta inside a pig's bladder, whilst Francesco Sposito's Pecorino-stuffed artichokes with guanciale and black truffle and Luigi Sartini's Passatelli pie with chard, broad beans and pecorino are both exciting takes on classic flavour combinations.

Look out for these when you're buying, and peruse our collection of pecorino recipes for more inspiration. Perfect in its minimalism, cacio e pepe, directly translated as cheese and pepper, is a real crowd-pleaser, great for a family meal or a dinner that doubles as lunch the next day.

All rights reserved. So, a little goes a long way then. Click here to see Make Dinner More Interesting — 8 Great Side Dish Recipes.

Parmesan is perfect compliment to many other flavors.

Click here to see Cozy Comfort Food Recipes. After the pasta is done cooking, a touch of milk (or light cream) and a sprinkle of cheese are the finishing touches for this endlessly comforting dish. Toss together arugula, lemon juice, and remaining 1 tablespoon oil and 1/4 teaspoon salt. Pecorino IS THE FLAVOR, and will easily overpower anything you pair up with it. Fiddlehead ferns have a slightly nutty flavor when cooked, and so I thought fiddleheads, toasted pine nuts, and salty, slightly funky pecorino would be a good combination. Contacts.

Polpette di melanzane – aubergine fritters, Pecorino-stuffed artichokes with guanciale and black truffle, Parma Ham parcels with asparagus and peas, Rigatoni with shiso pesto, guanciale and Amatriciana sauce, Polpette alla Mammolese – pork and goat's cheese meatballs, Potato, mint and pecorino ravioli with guanciale, Agnello cacio e ova – lamb in cheese and egg sauce, Melanzane ripiene – Calabrian stuffed aubergines, Passatelli pie with chard, broad beans and pecorino, Anellini al forno – baked anellini with sausage and aubergine ragù, Tiella – baked tomatoes, potatoes, rice and mussels, Mezzelune ravioli with artichokes, pecorino and thyme, Passata of San Marzano tomatoes with buffalo ricotta and pesto, Vialone Nano risotto creamed with lemon jam, raw prawns, clams and Bronte pistachio oil, Matches made in heaven: pairing Italian food and wine, Ligurian harvest: Ristorante Sarri review. But, you can definitely make this with whatever mushrooms you like or have on hand and it would be just as good. Recipes and more delivered to your inbox. It appears, after much research and many conversations, that a lot of people have said the following in their lives, "You can either use Parmesan or Pecorino." Most pecorino is made in Sardinia, but there are fantastic PDO-protected pecorinos produced in Tuscany, Sicily, Basilicata and Calabria too, all with subtle differences in flavour. Garnish with shaved pecorino cheese. Parmesan is a little salty, fruity and floral.

Add some pasta cooking water to the pan with the pecorino Romano. Repeat with remaining butter, chicken, 2 tablespoons of the oil, and 1/4 teaspoon of the salt. The quality of cheese, bread, and calamari itself all play a role in elevating this plate to new heights. Click here to see Why You Should Cook with Olive Oil.

Pecorino Romano is the most commonly found version in the US (leading some people to just call this cheese "Romano," which really confuses everyone), but great Pecorinos also come from other parts of Italy.

Pecorino is the Italian name for ewes’ milk cheese, so in theory the term covers a wide range of varieties from around the country. This dish exemplifies Italian cuisine's incredible commitment to the simplicity of amazing ingredients. ©2020 Verizon Media. Click here to see The Best Kale Recipes You've Ever Tried. They taste a bit like scallions — spicy and pungent, but with fresh herbal notes. Spaghetti With Zucchini and Pecorino Romano, Balsamic-Grilled Radicchio With Shaved Pecorino, Instant Pot Mac and Cheese Made with Ricotta, Fiddlehead Ferns with Pine Nuts, Pecorino, and Lemon Zest, Whole-Wheat Farfalle With Porcini Mushrooms, Asparagus, and Peas, Rigatoni with Tuscan Kale, Mushrooms, and Sausage. You've probably been desensitized by the myriad recipes, cooking shows, etc.

A stuffed calamari recipe prepared by Chef Luigi Diotaiuti of Al Tiramisu restaurant in Washington D.C. Serve with polenta or mashed potatoes." A gorgeous, delightful take on classic pizza, this pie is drizzled with balsamic and covered in sweet summer fruit.

Any sheep's cheese made in Italy can be called a pecorino, but cheeses vary hugely depending on how long they've been aged. Season with 1/4 teaspoon of the salt, and keep warm in preheated oven. New York's Lupa is often revered by critics for having the best cacio e pepe in the city.

THE DAILY MEAL ® IS A REGISTERED TRADEMARK OF TRIBUNE PUBLISHING. Lemon zest brightens things up a bit, and a drizzle of extra-virgin olive oil at the end seals in all the flavors. Bring a large pot of water to a boil, then add salt and the spaghetti and cook until al dente.


At Lupa, they put a slight buttery twist on the dish to add richness and make it a tad creamier than traditional variations.

Mac and cheese is one of the most popular dishes in the world. Let's talk about why it doesn't.

Good quality extra-virgin olive oil at the very end seals in the flavors. If this dish doesn't kick off an obsession with Pecorino, let us know. This version of the classic Italian-American dish, fettuccine alfredo, is significantly lighter than the original, but you'd never know by tasting it.

If you've never used Pecorino on purpose, we want you to start with the first recipe below, Cacio e Pepe.

For that buttery taste with less fat, this version combines olive oil and butter in a 2:1 combo.

This take on the classic comfort food uses four different kinds of cheese to deliver a decadent and rich mac and cheese that will wow your family and friends. This vegetarian pasta dish has a blend of delicate flavors. Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. This ancient dish is said to be the perfect meal of Roman shepards, who made it with the few simple dry ingredients they could carry on their travels. The same thing goes for the pasta — any shape you can poke with a fork will do nicely — I just happen to like rigatoni. While most of the calamari dishes served in the US consist of battered and fried rings that can conceal second rate quality, this dish requires top notch ingredients. I’m no nonna, but here are the things that I think really matter: Brown the sausage well, be nice to the mushrooms, don't overcook the pasta, and season as you go.

The best recipes, kitchen tips and genius food facts. Use with caution. Seek out a Pecorino Sardo if you can find one, you will not be bummed out. Did your eyes bug out when you read that? Find Pecorino ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Pecorino is an amazing cheese, and we want to make sure you're using it in the best places possible, not just "if there's no Parmesan.".

Ramps, if you've never had them before, are wild leeks that pop up with a very limited season during the spring. that seem to think this makes sense.

Good quality extra-virgin olive oil at the very end seals in the flavors.

Think again. Bitter radicchio leaves, sweet balsamic vinegar, salty cheese, and sweet orange peel come together to make a wonderfully tasty, balanced salad.This recipe is courtesy of Epicurious. Pecorino is explosively salty, sharp and funky. Parmesan is made from cow's milk, and Pecorino from ewe's milk (that's a lady sheep, guys). Sweet fresh peas combine with savory elements of porcini mushroom and tender, grilled asparagus to make a harmonious dressing for whole-wheat pasta, and a hint of acidity from lemon, and a bit of saltiness from freshly grated pecorino romano round out the dish — all to keep you thinking about the next bite.

Think this cheese is interchangeable with Parmesan?

Young pecorinos (called pecorino fresco in Italian) have a softer texture and mild, creamier taste compared to old – or stagionato – cheeses, which are rich, crumbly and nutty, with more depth of flavour. This recipe is courtesy of Corrie Cooks. But with an Instant Pot in can be made quickly and easily.

As one of Italy's oldest foods, pecorino is an essential part of classic Italian dishes, like Pasta alla Genovese and Basil pesto. This recipe is courtesy of Mia Russo Stern, Brooklyn Culinary Arts.

Look out for these when you're buying, and peruse our collection of

"Don’t mistake this beautiful second course for a simple, home style one.

A key to this dish is using freshly ground pepper, so get out your pepper mill and grind away.Click here to see 8 Tasty Lunch Ideas for Work. How to Cook Turkey Breast in a Slow Cooker. OK, I’ll admit, I was inspired to make this because black trumpet mushrooms were on sale. Those are about their only similarities. — Chef Luigi Diotaiuti.

Probably not. We need to talk to you about something serious. The Kale gives this dish a warm rustic feel.

For starters, they are different cheeses -- not just sort of different, fundamentally different. Grate the pecorino Romano into a large pan, keeping a little aside to put on the pasta before serving. It's really pasta, cheese and pepper. Sweet fresh peas combine with savory elements of porcini mushroom and tender, grilled asparagus to make a harmonious dressing for whole-wheat pasta, and a hint of acidity from lemon, and a bit of saltiness from freshly grated pecorino romano round out the dish — all to keep you thinking about the next bite. We've got a few other tricks up our sleeves.

Consortium for the Protection of Pecorino Romano Cheese Corso Umberto I, 226 08015 Macomer- Nu-(Italy) Phone: +39 0785 70537 Fax:+39 0785 72215

The key to this recipe is cooking the pasta risotto-style, which coaxes the starch out of the fettuccine to create the rich and creamy basis for the sauce. Follow us on Twitter, Facebook, Pinterest and Tumblr. Still, that hasn't stopped some of Italy's more forward-thinking chefs getting creative. Want to read more from HuffPost Taste?

The leaves form a deep green pesto that's got more kick than any other pesto you've probably tasted, even arugula. When we think of pecorino, we typically think of pecorino romano, a harder, older pecorino that lends itself well to strong cheesy sauces and being grated over pasta.

They are both Italian, they are both usually found in an aged, hard, grate-able form (although there are also softer, fresher versions of Pecorino to be had). The crust is gluten-free (and not even too difficult to make), and the toppings are so creative.

In the meantime, prepare the pecorino cream.